Friday, September 07, 2007

Wild Ocean Seafoods - September Seafood

Another summer has come & gone! We have been really busy as the Salmon are coming in right now. This time of year the processing facility is “crammed to the gills” and we are working almost around the clock! Summer used to be our “slow time” as most people are attending summer events, vacations, and generally “out & about”. Many of our winter staff were in Alaska fishing or crabbing during the summer. Until they return we operate with a reduced processing crew and just a couple of people in packaging. I would like to thank all of our customers for their support as the normally slow summer felt like December! Now that our winter crew is back, we can give our processing & packaging team some help and a well deserved break!

Recipe of the Week – We have to admit that posting recipes for the past few months (year) has been a “chore to ignore”. In an effort to improve this situation, we are going to add one recipe per week to our Recipe of the Week Page and later archive them on our recipe page at Unfortunately, since we have moved to our new Online Store, most recipe links for existing recipes to the products still point to our older venue at ProStores. We will be working updating those links as well.

Wild Salmon Update:

Sockeye Salmon - The Wild Sockeye Salmon from Bristol Bay, Alaska are significantly larger than last year. It looks like another great year for Alaska Sockeye Salmon! We have some great fillets in stock in all sizes!

King (Chinook) Salmon – We are introducing a new size for our Wild King Salmon! At the request of Martha Stewart’s Blueprint Magazine, we are now offering 3lb Wild King Salmon Boneless fillets. Blueprint will be featuring Wild King Salmon recipes for holiday family dinners an upcoming issue (November – January time period). We just sent 7 fillets to Martha Stewart Living for photos & the test kitchen. The King Salmon is the only species large enough to obtain an entire 3lb or larger fillet often enough to guarantee availability.

Coho (Silver) Salmon – Silvers are still a little early, with the main catch just staring to come in. We have some great Coho in limited supply until the end of September, when we expect the majority of the season’s catch to begin arriving.

Crab Update:

Dungeness Crab – We are still experiencing shortages with Dungeness Crab. This situation will continue until mid October. Whole Cooked Dungeness Crab & Crab Sections are available in the smaller quantities, but 30lb Party Packs & 25lb Cluster Cases require 1 week advanced notice.

Alaska King Crab – This has certainly been a big seller for us in 2007! Our Jumbo & Super Jumbo King Crab Legs are ideal for you classic “surf & turf” fall occasions.

Hawaiian Fish Update:

Opakapaka (Hawaiian Pink Snapper) – This is one of my favorite fish! I typically grill this fish with a little olive oil & Tom Douglas Peri Peri Rub. I prefer “spicy” if you want a similar flavor but less “spicy” try Tom’s Masala Rub.

Shutome (Hawaiian Swordfish) – We just posted our first “Recipe of the Week” featuring Swordfish Steaks & Wild Gulf Prawns. I love swordfish and take the trim cuts home. We made this recipe using those steaks & some U15 Jumbo Prawns.

Shibi (Hawaiian Yellowfin Tuna) - Our first shipment sold out in 3 days! We are offering Yellowfin Tuna as Steaks & Loins. The Loin Portions are cut in 2 to 3lb Loin Sections. These are ideal for Grilled or Pan Seared Tuna Recipes where the center section remains very rare to sashimi in texture. Yellowfin Tuna Steaks are available in 6/9oz portions, very similar to our Swordfish Steaks.

Mahi Mahi (Dolphinfish) – This is the FISH, not “Flipper”! We will begin shipping in Mahi Mahi Fillets in Mid September.

Opah (Hawaiian Moonfish) – This will also arrive in the Mid September to Mid October time frame. They will be offered in or standard 4/6oz & 8/9oz Fillet Sizes.


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